Stuffed Quahogs Recipe

Quahogs: These are hard-shell clams that provide the main seafood flavor for the dish.

Breadcrumbs: Used to create a hearty stuffing mixture that complements the quahog meat.

Butter: Adds richness and helps bind the stuffing ingredients together.

Lemon juice: Provides a fresh, tangy flavor that brightens up the dish.

Garlic: Adds a savory depth of flavor to the stuffing.

Parsley: Fresh herbs that add a touch of color and a burst of freshness.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and balances the flavors.

When chopping the quahog meat, make sure to use a sharp knife to achieve a fine, even texture. This ensures that the breadcrumbs and other ingredients bind well with the quahog meat, creating a cohesive stuffing. Additionally, be mindful not to overstuff the shells; a light, even layer will help the mixture cook evenly and achieve a golden brown finish.

• quahogs - Substitute with clams: Clams have a similar texture and flavor profile, making them a suitable replacement for quahogs in stuffed recipes.

• breadcrumbs - Substitute with panko: Panko breadcrumbs provide a lighter, crunchier texture compared to regular breadcrumbs.

• melted butter - Substitute with olive oil: Olive oil can provide a similar richness and moisture to the stuffing while adding a slightly different flavor.

• fresh lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, which can brighten up the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different intensity and texture.

• chopped parsley - Substitute with cilantro: Cilantro can provide a fresh, herbaceous note similar to parsley, though it has a more pronounced flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor to the stuffing, though it will also add a bit of moisture.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a similar level of heat with a slightly different flavor profile.

• Allow the stuffed quahogs to cool completely after baking. This helps prevent condensation and sogginess when stored.
• Wrap each quahog shell individually with plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.
• Place the wrapped quahogs in an airtight container or a heavy-duty freezer bag. Label the container with the date to keep track of storage time.
• Store the stuffed quahogs in the refrigerator if you plan to eat them within 2-3 days. For longer storage, place them in the freezer where they can last up to 3 months.
• When ready to reheat, preheat your oven to 350°F (175°C). If frozen, allow the quahogs to thaw in the refrigerator overnight.
• Place the stuffed quahogs on a baking sheet and cover them loosely with aluminum foil to prevent drying out. Bake for 15-20 minutes or until heated through.
• For a crispier texture, remove the foil during the last 5 minutes of reheating. Serve hot with fresh lemon wedges for an added burst of flavor.

• Preheat your oven to 350°F (175°C). Place the leftover stuffed quahogs on a baking sheet. Cover them loosely with aluminum foil to prevent drying out. Bake for about 15-20 minutes or until heated through.

• For a quicker method, use a microwave. Place the stuffed quahogs on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the stuffed quahogs in a single layer in the basket. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil. Place the stuffed quahogs in the skillet, cover with a lid, and heat for about 5-7 minutes, turning occasionally until warmed through.

• If you prefer a steaming method, bring a pot of water to a simmer and place a steamer basket over it. Arrange the stuffed quahogs in the basket, cover, and steam for about 5-7 minutes or until heated through.

• Oven: Used to bake the stuffed quahogs until they are golden brown.

• Baking sheet: Holds the stuffed quahogs while they bake in the oven.

• Mixing bowl: Used to combine the chopped quahog meat, breadcrumbs, melted butter, lemon juice, minced garlic, chopped parsley, salt, and pepper.

• Knife: Used to finely chop the quahog meat.

• Cutting board: Provides a surface to chop the quahog meat.

• Spoon: Used to spoon the mixture back into the quahog shells.

• Measuring cups: Used to measure the breadcrumbs.

• Measuring spoons: Used to measure the melted butter, lemon juice, minced garlic, and chopped parsley.

• Lemon squeezer: Used to extract fresh lemon juice.

• Garlic press: Used to mince the garlic.

• Tongs: Used to handle the hot quahog shells.

Prepare ingredients in advance: Chop the quahog meat, mince the garlic, and chop the parsley ahead of time to streamline the cooking process.

Use pre-made breadcrumbs: Opt for store-bought breadcrumbs to save time on making your own.

Melt butter in microwave: Quickly melt the butter in the microwave instead of using a stovetop.

Mix in one bowl: Combine all ingredients in a single mixing bowl to reduce cleanup time.

Preheat oven early: Start preheating the oven while you prepare the filling to ensure it's ready when you are.